Lime 88 home of Street food na Pinasosyal.

I myself can rarely be found in a resto-bar type of food
house since I bid goodbye to my drinking and smoking habits. It’s a personal
choice with the exceptions to the big events like company party. That’s why the
first time I saw the place, I unintentionally misjudged it. The photo of the
place looks like a common drinking (inuman) place – it’s a house turned resto
by the way so there is an air of barkada nights at the friends’ house. I
browsed their Facebook page and saw the concept really interesting, the usual
street food presented and cooked in a cleaner and classier way.

To give you an overview, it was Chef Archie who opens
this store in 2007 together with his brother Vince and two friends Ian and Eugene.
Chef Archie is also the chef behind Paseo Uno, Mandarin Hotel, Hagen Daz, Max
Brenner, Olivers, Tea n Therapy and Blue Steak and Bistro per reading. Giving
all those point I felt like I should not miss this chance to taste what Lime 88
can offer and indeed it was such an amazing experience. Ready to see your
common street food in a way you’ve never seen before?

Lime 88’s dashing introduction of the menu started with:

Quail Egg Tempura with Soy Marin Glaze and
Sinamak – Php120.00

- Their own version of kwek-kwek or tokneneng,
they twisted it by changing the coating and adding soy marin glaze. Quail Egg
Tempura turns out to be very good when dipped in both Soy Marin Glaze and
Sinamak.

Balut in Red Wine Sauce – Php180.00

-This dish is really genius; it made me
think how they were able to remove the shells without destroying the entire
egg? They must have paid high attention on the eggs’ age. This taste good too.

The first batch is almost good enough to impress me but
Chef Archie and Vince still has a lot to offer. Then Second batch of twisted
dishes came in our table.

Bacon Mussels – Php170.00

-Stir-fried Mussels with white wine and bacon.

Street Style Pizza – Php190.00

-Not your ordinary street food and pizza, it
is topped with Longganisa,tuyo,salted egg and kesong puti. Though I am impressed
with the idea, I find this dish salty.

Isaw and Chicharong Bulaklak Pizza –
Php120.00

-This is a bit lighter than the first one, it’s
just that the chicharong bulak is hard to chew, too bad for my weak tooth.

Crispy Corned Beef, Paris Mash, Sauteed
onions – Php170.00

-This one is amongst my favorite for the
night – I bet my sisters would love this.

Tuna sashimi wasabi cream, orange salad and
soy calamansi – Php210.00

-giving a variety is good so I don’t mind
thinking if this can be found anywhere in the Philippine streets. The Tuna
sashimi wasabi cream, orange salad and soy calamansi is fair, I can’t really
judge it confidently as I am not fond of wasabi. When I ate it – tagos sa ilong
yung sting ng wasabi. But it was tolerable. PS: I really love how they plate
this <3

Wilted Kangkong with Asian hollandaise and
Quali Egg – Php120.00

-I believe that this dish can go further with
improvement. I love the Asian hollandaise and Quali Egg but the Kangkong has an
obvious bitter taste which I think is common to leafy vegetables when
overcooked.

Creamy Garlic Spicy Tuyo pasta – Php175.00

-This tops my favorite list. For me, the
creamier the better (wag lang gawing sabaw ang cream ;o). I love the concept –
the plating is quirky. You should try this out when you visit.

Now here comes the desert. This is the part that awakens the
sweet tooth inside me - right price for a fair slice of delicious cakes. I am arranging
it base on my favorite from most to least.

Desserts are not
included in their menu but you can order ahead.

Chocolate Sanzrival – Php120.00

Tres Leches – Php120.00

﻿

Salted Caramel – Php120.00

Flourless Chocolate Chocnut – Php120.00

-PS: Salted Caramel is not really "least" it’s
just that the three others stands out most.

Lastly is their cocktail that completes the night of
interesting idea that twisted street food and bringing them to another level
culinary innovation.

Choc-Nut Martini (one with the whisk of melted chocolate), Brown Sugar Daddy, (the red/brown
one), License to Chill (in my favorite color green), Tiramisu Martini (the one in the top-left)

Closer view of License to Chill and Tiramisu Martini.

My favorite: Choc-Nut Martini

Later, tea was served, its aroma tones down everything.

Thanks Chef Arch
and Vince as well as to foodie bloggers that I’m with that night. It’s a
wonderful experience of discovering another good place to chill and get full.

-Ends with lots of burps-

Lime88 is located at 160 San Rafael St. Mandaluyong City.
(02)4002268 09053127799 opens at 5:30pm to 2:00am Mondays to Sundays. For latest
menu and updates; follow them on Twitter
and like their Facebook
page.

Map guide on getting to Lime 88 Mandaluyong.

For those who are in Roxas City, Chef Arch’s Lime 88 just
opened their branch there last May 1 at Dumulog, Roxas City, Capiz.

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Christeen is a 20 something Filipina, a student of life and a corporate employee who travels as she possibly can. Off from work, she's into crafting, fashion designing, taking photos, practicing yoga and telling stories from her journeys.